Sambal Baked Salmon with Coconut Rice
Salmon fillets glazed with hot sambal and lime, baked in minutes and served on creamy, fragrant coconut rice.
Made with Sambal oelek (chilli sambal). Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £2.64 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Line a baking tray with baking paper.
- 2
Put the rice, coconut milk, water and a pinch of salt in a pan. Bring to the boil, stir once, cover and cook on the lowest heat for 12 minutes. Turn off the heat and leave covered for 10 minutes.
22 min - 3
Mix your ready made sambal oelek (see the base recipe) with the tamari, oil and the juice of one lime. Place the salmon on the tray skin side down and spread the sambal mix over the tops.
- 4
Bake for 10 to 12 minutes, until the salmon is just cooked through and flakes easily. Add the broccoli to the tray for the last 6 minutes.
12 min - 5
Fluff the rice with a fork.
- 6
Serve the salmon and broccoli over the coconut rice with coriander and lime wedges.
Tips
- Do not lift the lid while the rice steams. The trapped steam finishes the cooking.
- Check the salmon with a fork. It should flake easily and be opaque in the middle.
- A glaze made with sambal can catch if left in a pan, so use baking paper and keep an eye on it in the last few minutes.
Storing and freezing
Best eaten straight away. Leftover salmon and rice keep 1 day in the fridge once cooled within 1 hour (cool rice quickly, never leave it out). Reheat once, until steaming hot all the way through.
Questions
Can I use other fish?
Yes. Cod, haddock or sea bass fillets work and need 8 to 10 minutes. Thicker fillets such as hake may need a couple more minutes.
Is the rice safe to keep?
Cooked rice should be cooled within 1 hour, kept in the fridge and eaten within 24 hours. Reheat it only once, until steaming hot all the way through.
Can I cook the salmon in a frying pan?
Yes. Brush with the sambal mix, fry skin side down in a non stick pan for 5 minutes, flip and cook 2 to 3 minutes more.
More made with sambal oelek (chilli sambal)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.